Name: California Chicken Succotash with Wok-Hei Style Sear
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless skinless chicken breasts (about 8 oz each), cut into 1-inch cubes; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp cornstarch; 2 tsp soy sauce (or tamari for gluten-free); 1 tbsp neutral oil (grapeseed, avocado, or canola); 1 ear fresh sweet corn, kernels sliced off (about 3/4 cup); 1 cup cherry tomatoes, halved; 1 cup fresh or thawed frozen lima beans (or edamame for twist); 1/2 red bell pepper, diced; 1/4 cup red onion, diced; 1 clove garlic, minced; 1 tbsp unsalted butter; 2 tbsp fresh basil, chopped; 1 tbsp fresh lemon juice; 1/2 tsp smoked paprika (optional)

California Chicken Succotash with Wok-Hei Style Sear

miradu

This California-inspired chicken succotash brings together tender wok-seared chicken and a rainbow of peak-summer vegetables for a dish bursting with flavor and color. The use of high heat and constant movement infuses the chicken and vegetables with a subtle smokiness, while a quick velveting of the chicken ensures it's incredibly juicy. Fresh sweet corn, bell pepper, and cherry tomatoes pop with brightness, while a pat of butter and lemon juice at the end create a silky, zesty finish. Finished with fragrant basil, this dish is as beautiful as it is delicious—perfect for a sunny California dinner.

Ingredients

Instructions

In a medium bowl, toss chicken cubes with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cornstarch, and 2 tsp soy sauce. Set aside while prepping vegetables (5-10 min).
Heat a large skillet or wok over high heat until just smoking. Add oil, swirl to coat. Add chicken in a single layer. Sear without moving for 1 minute, then stir-fry, scooping and tossing constantly, until just cooked through (3-4 min). Remove to a plate.
Return pan to high heat. Add corn, red bell pepper, and red onion. Stir-fry 2 min until corn is golden in spots.
Add lima beans, cherry tomatoes, and garlic. Stir-fry 2 more min until tomatoes just start to burst and beans are heated through.
Return chicken to pan. Add butter, lemon juice, and smoked paprika (if using). Toss everything together off heat until glossy and coated. Taste and adjust seasoning.
Transfer to plates. Sprinkle with fresh basil. Serve hot.